Classic Red Gazpacho

After our Farmer’s Market run last weekend, I set out to try my hand at three very different gazpachos, starting first with this classic red one. The best thing about gazpacho is that it’s a breeze to pull together. If you can do some basic chopping, mostly slicing off the root ends of the different veggies, and you can hit the “start” button on your blender, you can make gazpacho. The next best thing about it is that it requires no heat, meaning it could be your go-to dish during the blazing-hot summer months.

I once heard someone describe eating gazpacho as like eating a bowl of finely pureed salsa. They were not wrong; that is exactly what it’s like. So if you’re a fan of salsa, you’ll be a fan of this! When you keep produce raw you are preserving every wonderful nutrient it has to offer. How great is that? The flavor will also be brighter and each ingredient will shine like the star it is. In this classic red gazpacho recipe, it really is hard to say which ingredient is the superstar since they all come through so strongly.

Don’t eat this dish on a date. Really bad idea. You’ll be a exhaling onion for the next few hours, so be warned. I actually felt for my husband as I was eating…apparently onion comes through my skin for days. Whoops!

This is a really awesome take on a classic gazpacho. If you’ve never ventured into trying a raw, chilled soup, this is a great place to start. Happy pureeing!

Classic Red Gazpacho

3 lbs. very ripe tomatoes, cored and cut into rough 1-inch chunks
1  cucumber, peeled, seeded, and cut into rough 1-inch chunks
1 small red onion, peeled and cut into rough 1-inch chunks
1 green red bell pepper, cored, seeded, and cut into rough 1-inch chunks
1 red bell pepper, cored, seeded, and cut into rough 1-inch chunk
2 cloves garlic, peeled and smashed
1 1/2 teaspoons salt, plus more to taste
2 slices French or Italian bread, crusts removed, torn into rough 1-inch pieces
1 cup extra-virgin olive oil, plus more for serving
2 tablespoons sherry vinegar, plus more for serving
2 tablespoons finely minced chives
Freshly ground black pepper

1. Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread. Transfer the drained vegetables to a rimmed baking sheet and place in freezer until vegetables are frozen, about 30 minutes.
2. Remove vegetables from freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer vegetables and all their juices from the pan to bowl with soaked bread.
3. Working in batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Season to taste with salt and black pepper. Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives.